TOMATO + OLIVE FOCACCIA This focaccia is absolutely unreal. It’s one of the simplest and most satisfying breads you can make, and it’s possibly one of the tastiest things we’ve ever eaten! As National Prosecco Day is coming up, we're serving this glorious focaccia with our favourite cocktail 🍊 @AperolSpritzUK 🍊(obviously!) as part of their Aperitivo Series. Serves 8 For the focaccia: 🌿520g (18.3oz) plain flour 🌿2 tsp salt 🌿1 tsp sugar 🌿2 tsp fast-action yeast 🌿450ml (15.2 fl.oz) lukewarm water 🌿olive oil 🌿100g (3.5oz) cherry tomatoes 🌿1 handful of mixed pitted olives For the Aperol Spritz: 🌿Ice 🌿3 parts vegan-friendly Prosecco 🌿2 parts Aperol 🌿1 part soda water 🌿Slices of orange 1. Add the flour, salt, sugar and yeast to a large mixing bowl and stir to combine. Pour in the water and use a spatula to mix into a sticky dough. Be careful not to over mix otherwise the bread might be too chewy. 2. Drizzle 1 tablespoon of olive oil over the dough and use your hands to pull the dough away from the edges to let the oil drizzle underneath the dough. Cover with a tea towel. Leave to prove for 4 hours. 3. Pour 2 tablespoons of olive oil into a 30cm x 25cm (12” x 10”) baking tray, pop the dough into the tray, spread it out, then cover with the tea towel and prove again for 45 minutes. 4. Preheat the oven to 200°C fan / 425°F. 5. Meanwhile, slice the tomatoes in half and add them to a mixing bowl along with a drizzle of olive oil. 6. Use your fingers to create lots of dimples in the dough, then place the olives and tomato halves into the dimples. Season with a generous sprinkle of salt and drizzle with more olive oil. Then bake for 20-25 minutes or until golden on top. 7. To make the Aperol Spritz, fill a glass to the top with ice, then add three parts Prosecco, two parts Aperol and one part soda water. Stir, and add a slice of orange to garnish. Enjoy!